Description

These Chocolate Hazelnut Thumbprint Cookies are a decadent treat made for special moments—or anytime you’re craving a rich, buttery cookie with a chocolatey center. With a tender shortbread base rolled in sugar and a luscious chocolate hazelnut filling, every bite is melt-in-your-mouth perfection. They’re easy to make, gorgeous to serve, and ideal for holidays, cookie exchanges, or an indulgent afternoon snack.

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Ingredients

Scale

For the Cookie Dough:

1 cup unsalted butter, softened
½ cup granulated sugar (plus extra for rolling)
1 large egg yolk
1 tsp vanilla extract
2 cups all-purpose flour
½ tsp salt
¾ cup finely chopped toasted hazelnuts

For the Filling:

½ cup chocolate hazelnut spread (like Nutella or a dairy-free version)
Optional: extra chopped hazelnuts for garnish

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Instructions

Step 1: Toast the Hazelnuts

Preheat your oven to 350°F (175°C).
Spread hazelnuts on a baking sheet and toast for 8–10 minutes.
Let cool, then finely chop or pulse in a food processor. Set aside.

Step 2: Make the Dough

In a large bowl, beat the softened butter and ½ cup sugar until light and creamy, about 2–3 minutes.
Add the egg yolk and vanilla, and mix until smooth.
In a separate bowl, whisk together flour, salt, and ½ cup chopped hazelnuts.
Gradually add dry ingredients to the butter mixture, mixing until a soft dough forms.
Chill the dough for 30 minutes to make shaping easier.

Step 3: Shape the Cookies

Scoop 1 tablespoon of dough and roll it into a ball.
Roll each ball in granulated sugar, then in the remaining ¼ cup of hazelnuts (optional for extra crunch).
Place 2 inches apart on a parchment-lined baking sheet.
Gently press a thumb or the back of a small spoon into the center of each to create an indent.

Step 4: Bake

Bake at 350°F for 12–14 minutes, or until edges are just turning golden.
If the centers puff up, re-press the indentation while the cookies are still warm.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 5: Fill with Chocolate Hazelnut Spread

Once cooled, spoon or pipe about ½ teaspoon of chocolate hazelnut spread into each cookie’s center.
Garnish with a sprinkle of chopped hazelnuts if desired.
Let sit at room temperature or refrigerate briefly to help the filling set.

Notes

Chill the Dough – Prevents spreading and helps hold the thumbprint shape.
Use Room Temperature Butter – Makes creaming easier and creates a smooth dough.
Toast the Nuts – Enhances flavor and adds delicious crunch.
Neat Filling – Use a piping bag or sandwich bag with the tip snipped off for clean filling.

Prep Time: 20 minutes
Cook Time: 14 minutes
Cuisine: American-European fusion